Changes in Soluble Sugar and Organic Acids during the Growth of Tankan (Citrus tankan) Fruits
Chang, C. H. and T. S. Lin
Changes of soluble sugar and organic acid components of tankan fruit juice were investigated by means of high performance liquid chromatography (HPLC). The predominant sugars detected in the fruit juice were sucrose, fructose and glucose. Sucrose concentration increased from 1.04 gm to 6.62 gm per 100 ml juice during fruit growth and maturation. The concentrations of fructose and glucose were less than that of sucrose and didn’t vary significantly during fruit growth and maturation.
The organic acids detected in takan fruits were oxalic, tartaric, malic, isocitric, ascorbic, lactic, acetic, oxaloacetic, α-ketoglutaric, citric, aconitic and fumaric acid. Citric acid and malic acid were the organic acids showed pronounced changes during fruit growth and maturation, while other acids were present only in minute amounts throughout maturation.
Fruuits were mature when the citrate/malate ratio reached low levels in December even sugar contents were still increasing.
Key words: tankan (Citrus tankan Hayata), high performance liquid chromatography (HPLC), soluble sugars, organic acids.
Accepted for publication: Feb.20, 1995.